One-Pot Creamy Tomato Pasta
4 servings10 min prep20 min cookEasy
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The Tale of One-Pot Creamy Tomato Pasta
Story updated
This one-pot pasta reflects a modern shift toward fast, low-cleanup weeknight cooking rather than any single culinary tradition. Cooking pasta directly in its sauce, letting starch thicken the liquid, became a popular technique in American home kitchens in the 2010s. It's less a heritage dish than a product of busy schedules.
Ingredients
Scale:· 4 servings
- 12 oz penne
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 2 cups vegetable or chicken broth
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh basil, torn, for garnish
Instructions
- 1Heat the olive oil in a large deep skillet or Dutch oven over medium heat and saute the onion for 3 minutes until softened.
- 2Add the garlic and cook for 30 seconds until fragrant.
- 3Stir in the crushed tomatoes, broth, Italian seasoning, salt, and pepper, then bring to a simmer.
- 4Add the uncooked penne directly to the pot, stir well, cover, and simmer for 12 to 14 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- 5Stir in the heavy cream and Parmesan and cook for 2 more minutes until the sauce is creamy and thickened.
- 6Serve topped with extra Parmesan and torn basil.
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